Nut Cheese Raw/Living Food

1. 1

   Soak the nuts in water (not tap water) for 12 hours.

2. 2

   Add the drained cashew nuts and around 2 tablespoons of the rejuvelac to a food processor and blend until smooth.

3. 3

   If it's looking a bit dry, add some more rejuvelac.

4. 4

   When the mixture becomes an appropriately thick paste, add it to a container, loosely close the lid and leave to ferment for 6-10 hours at room temperature.

5. 5

   Then move it to the refrigerator to rest overnight.

6. 6

   The finished product will have a cheesy aroma.

7. 7

   Feel free to flavour it with whatever you like.

8. 8

   The cheese in the photo is flavoured simply with salt and pepper.

9. 9

   This cheese is most popular with 1 tablespoon of pesto added in.

* Per serving · 4 servings · Values may vary.

No additional tips available.